Champagne Truffles Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
CENTER MIXTURE
8 ounce: Cream,
1 lbs: Bittersweet chocolate,
1 ounce: Butter,
1 ounce: Cognac,
ENROBING
1 lbs: Bittersweet chocolate,
1 lbs: Cocoa,
Directions:
It is important to use an excellent quality chocolate when making
truffles since it is the primary ingredient. Valhrona is my first
choice and Callebaut is my second. BRING THE CREAM TO A BOIL and pour
it over the cut chocolate. Allow to stand 1-to-2 minutes and stir
smooth. Beat in the softened butter and cool to set. Beat with an
electric mixer (using a paddle attachment if available) on medium
speed until light. Beat in Cognac. Pipe out small truffles on
parchment or waxed paper with a pastry bag fitted with a 1/2-inch
plain tube. Refrigerate to set. Melt the chocolate. Sift the cocoa
into a deep pan. Dip the truffles in the melted chocolate and then
deposit them in the cocoa, shaking the pan to cover them. After the
covering sets, shake the truffles in a strainer to remove the excess
cocoa.
Source from luhu.jp
truffles since it is the primary ingredient. Valhrona is my first
choice and Callebaut is my second. BRING THE CREAM TO A BOIL and pour
it over the cut chocolate. Allow to stand 1-to-2 minutes and stir
smooth. Beat in the softened butter and cool to set. Beat with an
electric mixer (using a paddle attachment if available) on medium
speed until light. Beat in Cognac. Pipe out small truffles on
parchment or waxed paper with a pastry bag fitted with a 1/2-inch
plain tube. Refrigerate to set. Melt the chocolate. Sift the cocoa
into a deep pan. Dip the truffles in the melted chocolate and then
deposit them in the cocoa, shaking the pan to cover them. After the
covering sets, shake the truffles in a strainer to remove the excess
cocoa.
Source from luhu.jp
Tags
Candies